"This above all: to thine own self be true, And it must follow, as the night the day, Though canst not then be false to any man. Farewell, my blessing season this in thee!" -- Hamlet, William Shakespeare
Translation: Take care of yourself first and that way you'll be in a position to take care of others.
I was flipping through an issue of Self Magazine at the laundry mat when I came across this article, 7 Guilt-Free Pie Recipes. Here's one that delivers 13 grams of protein in each slice of pie.
Peanut Butter-Berry Pie
1 All-Purpose Crust, Oat Variation (see below)
2 tablespoon seedless raspberry jam, warmed
1 teaspoon pure vanilla extract
1 1/4 cups evaporated milk
1/2 reduced-fat peanut butter
1/4 cup packed light brown sugar
1 cup mini-marshmallows
1 pint fresh raspberries
- Heat oven to 350º F.
- Chill crust 15 minutes. Remove from fridge; prick crust at 1-inch intervals with a fork. Line with waxed paper; fill with pie weights or uncooked rice. Bake until golden, 30 minutes.
- When crust is cool, lift waxed paper to remove weights. Increase oven heat to 400º F.
- Spread jam on crust to cover bottom.
- In a bowl, whisk eggs and vanilla. In a thick-bottomed pot (to prevent burning), whisk milk with peanut butter and sugar over medium heat until steaming; remove from heat.
- Whisk peanut butter mixture into egg-vanilla mixture until combined; spoon filling into crust.
- Bake until filling is set at edges but center jiggles when you shake pan, 15 minutes.
- Heat broiler. Top pie with marshmallows; broil, rotating once or twice for even browning, until marshmallows are puffed and gold, 1 to 2 minutes.
- Let cool for at least 3 hours. Top with raspberries and serve.
1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
1/2 teaspoon salt
3 tablespoons unsalted butter, chilled
2 tablespoons all-vegetable shortening
2-3 tablespoons ice-cold water
Oat Variation: add 2 tbsp quick-cooking oats
- In a food processor, pulse dry ingredients until combined. Add butter and shortening; pulse until texture is rough and largest pieces of shortening are pea-sized, 1 to 2 minutes.
- Add 2 tbsp ice water; pulse to combine. Pinch dough; if it doesn't hold together, mix in remaining 1 tbsp water.
- Form dough into a round; wrap in plastic. Refrigerate for 1 hour or up to 3 days.
- Dust a piece of waxed paper with flour; roll out dough to forma a 12" circle Lay dough in 9" pie pan, waxed paper side up. Gently remove paper, then press dough into pan.
- Trim edge of crust so there is a 1 inch overhang remaining. Fold over edge; pinch crust at 1/2-inch intervals to form a crimped edge.
- Add pie filling when indicated.
via Self Magazine